Corn-And-Chanterelle Crostini

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Ingredients

1 baguette, cut crosswise into forty 1/4-inch-thick slices

Extra-virgin olive oil, for brushing

2 tablespoons unsalted butter

1 large shallot, minced

6 ounces chanterelles, coarsely chopped

3 ears of corn, kernels cut from the cobs (2 cups)

1 1/2 teaspoons chopped tarragon

Salt and freshly ground pepper

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